| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food handler handle directly biscuits ready-to-eat form with bare hands on prep line. CDI: EHS stopped food handler and food handler stated she just washed her hands. Food handler donned gloves and removed biscuits that were soiled from circulation. PIC observed same incident. -2- |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink at drive through upon first arrival. Observed paper towels not dispensing at handwashing sink near office. CDI: Paper towels placed at handwashing sinks. -0- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed TCS foods holding above 41.0F in walk-in, reach-ins on cook line, low boy drawers on cook-line, and low boys at drive through. See temperature chart. Observed low boy drawers air. PIC stated shipment arrived this morning at 9 am and walk-in cooler doors were left open so unit was in an automatic defrost mode. Foods including sliced tomato, shredded lettuce, and rice voluntarily discarded and freezer doors open to quickly cool walk-in. All TCS foods removed from prep units and placed on time per existing tphc procedure. Prep only used for non TCS foods. -1.5- VR required within three days to ensure all TCS foods are cold holding at or below 41F. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed prepped cut lettuce, canned sausage gravy, and sliced tomatoes tightly wrapped and stacked two deep in plastic containers cooling in reach-in unit at kitchen line. CDI: PIC placed cut lettuce on pre-written TPHC procedure and discarded cut tomatoes. Use proper cooling methods for TCS foods. -0- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen and dining room. Keep premises free of insects. Maintain current pest control frequency and increase as necessary to remediate flying insects. -0- |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
Yes |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with dangling bracelets and smart watches on wrist and elaborate rings on hands while working with exposed food. EHS reminded PIC that personal cleanliness refers to food employees, determined by tasks performed, not job title.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food handler with long nails serving hash browns into bag with only one glove. EHS reminded PIC anytime food is handled and fingernail polish is worn, gloves must be worn. -REPEAT- VR required. -0.5- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bakery pans on shelf above tri-comp sink. Dishwasher was actively stacking trays. CDI: EHS made dishwasher aware that they need to first be air dried and then stacked on shelving. PIC placed wet items back onto counter to air dry. Air dry before placing on shelves. -0- |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler and reach in doors near biscuit station. Repair. Observed broken hinge on reach-in at cook line. Observed broken bottom drawer at low-boy at griddle. PIC called technician during inspection to come repair. -0.5- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. EHS reminded PIC to close doors and lids to prevent pests. -REPEAT-
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug damaged and inoperable. -0.5 |